RECIPE
Kob in Summer
By Ryan Cole, Executive Chef at Salsify, Camps Bay INGREDIENTS 2 small kob 1kg new potatoes 1 bulb fennel Fennel seeds 2 pieces of leek 30g Italian parsley 1 red onion Lemon — peeled and juiced 100ml olive oil 100ml canola oil 10g fresh thyme 2 tbs honey 1kg exotic tomato mix 250g crème fraiche 36 • SKI-BOAT March/April 2020
1 bunch spring onion 1 lime 30ml sherry vinegar 10ml spirit vinegar 1 tsp caramel sugar Black pepper White pepper Coarse sea salt Fine salt
METHOD Kob • Scale and fillet the kob as shown, then score deep lines into the skin. • Season with sea salt, black pepper and 30ml olive oil. • Dice some tomatoes into large chunks. Slice the red onion. • Slice fennel into half and then into quarters. Proceed to do the same with the leeks. • Place a piece of tinfoil on a roasting tray and cover with wax paper. Make a bed of your sliced red onion, tomato chunks, fennel and leeks. • Place the kob on top of the vegetables and bake in the oven on grill for 12 minutes.
